Instructions: Preheat the oven to 200C/400F/gas 6. Combine the beans with the soup and heat gently. Put the warm soup into 4 ovenproof serving bowls.

In a large bowl stir together the flour, salt, baking powder and bicarbonate of soda. Stir in the cornmeal or semolina and set aside. In a smaller bowl, beat together the yoghurt, milk, eggs and melted butter.

Lightly combine the yoghurt mixture with the dry ingredients, then fold in the pesto. Take care not to over-mix - the pesto should still be in streaks.

Spoon a dessertspoon of the cobbler mixture on to each bowl of soup and sprinkle each with parmesan. Place in the oven for 10-15 minutes or until the dumplings have risen and are golden brown.

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